Tuesdays with Dorie: Puffed Double Plum Tart

This is one of last recipes left in the rotation from BFMHTY. I may have had to pass on it, cuz there are no plums around right now, but in a rare moment of genius forethought, I made this Puffed Double Plum Tart back in September. Actually, I was just looking for things to do with all my summer CSA plums before they died a long, slow death in my fridge, but whatever.

Why is it called “double plum”? Double plum turns out to equal plums plus prunes. The prunes are jazzed up with a quick red wine poach, and that’s really the most difficult step of this whole thing. Certainly save that sweet winey poaching liquid and reduce it into a quick sauce, so your family is tricked into thinking this was harder than just arranging some plums and prunes atop a square of store-bought puff pastry. I liked this, not only for its ease, but also because red wine steeped prunes are incredibly delicious. So delicious that you could probably skip the fresh plums and make this mid-winter afterall.